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File:Turkey Tetrazzini.jpg|thumb|250px|Turkey tetrazzini '''Tetrazzini''', often confused as an Italian recipe, is an American dish made with diced poultry or seafood and mushroom in a butter/cream and parmesan sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and/or Parmesan cheese. Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust. Shortcut recipes for home cooking sometimes use canned cream of mushroom soup or other cream soups. The dish is named after Italian opera star Luisa Tetrazzini. It is widely believed to have been invented ''circa'' 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel, San Francisco|Palace Hotel in San Francisco,...
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